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Morrocan Eggplant and Chickpea Salad with Za'atar Spice

by Christine Tura on January 19, 2017

Experience a twist on your favorite dish with this effortlessly nutritious & flavor-packed Morrocan Eggplant & Chickpea Salad with Za'atar Spice. Just dig in!

Serves 8



  • 4 cups / 2 x 400 g cans cooked chickpeas
  • 3 aubergines
  • 20 cherry tomatoes, halved
  • small red onion, finely diced (optional)
  • handful fresh mint, chopped
  • handful fresh coriander, chopped
  • Za'atar Spice


  • 45 ml / 3 tbsp extra virgin olive oil
  • juice of 1 small lemon
  • 1 garlic clove, pressed
  • salt & pepper, to taste


  1. Heat up a griddle pan. Slice your aubergine, brush some olive oil on it and rub it with Za'atar spice. Grill aubergine slices on a hot pan until charred on both sides and cooked through.
  2. Whisk all of the dressing ingredients together with a hand whisk.
  3. In a mixing bowl, mix together salad ingredients. Season to taste and transfer to a serving platter or salad bowl. Sprinkle with fresh mint and coriander.


Click here to buy Za'atar spice blend and other herbs and spices


Source: Lazy Cat Kitchen


Photo Credit to: Lazy Cat Kitchen